Tapenade
Serves 2 Cups
- 2 cup brine-cured black olives, pitted
- 1/4 cup Kinloch Plantation Pecan Oil
- 2 tablespoons capers, drained
- 1 tablespoon chopped shallots
- 1 tablespoon fresh lemon juice
- 2 anchovy fillets, rinsed and chopped
- 1 medium-size garlic clove, crushed
- 2 teaspoons chopped fresh parsley leaves
- Salt to taste
- Freshly ground black pepper to taste
- Serve this on toasted croutons for a delicious appetizer. It can also be used as a condiment for grilled fish or chicken. Store it in an airtight container in the refrigerator for up to 1 week. Combine all of the ingredients in a food processor and pulse several times to blend.